A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cranberry Crumb Pie
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- #2582
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 unbaked pie crust (9 inch)
1 package (8 ounce size) cream cheese, softened
1 can (14 ounce size) sweetened condensed milk
1/4 cup lemon juice
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 can (16 ounce size) whole berry cranberry sauce
1/4 cup butter, chilled and diced
1/3 cup all-purpose flour
3/4 cup chopped walnuts
directions
Preheat oven to 425 degrees F.
Bake unbaked pie crust in the preheated oven for 8 minutes. Remove from heat. Reduce oven temperature to 375 degrees F.
In a large bowl, beat cream cheese until fluffy. Mix in sweetened condensed milk until the mixture is smooth. Stir in lemon juice. Transfer to the pie crust.
In a small bowl, mix 1 tablespoon light brown sugar and cornstarch. Mix in whole berry cranberry sauce. Spoon the mixture evenly over the cream cheese mixture.
In a medium bowl, mix butter, all-purpose flour and remaining light brown sugar until crumbly. Stir in the walnuts. Sprinkle evenly over the cranberry mixture.
Bake for 45 minutes in the 375 degrees F oven or until bubbly and lightly browned. Cool on a metal rack.
Serve at room temperature or chill in the refrigerator.
added by
heatheranderson
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 26, 2008
Absolutely out of this world and quite easy to make. A must. I'll make it again and again.